I found this delicious soup recipe from the March 2011 issue of Southern Living. I've adapted the preparation slightly for easier clean up. We enjoyed this soup very much.
2 (6-oz.) packages long-grain and wild rice mix
10 cups chicken broth, divided
3 T. butter
1 cup sliced fresh mushrooms (I doubled this)
1 cup chopped onion
1 cup chopped celery
1/4 cup butter
1/2 cup flour
1/2 cup half- and- half (I used 1/4 c. heavy cream and 1/4 c. milk)
2 T. dry white wine
2 cups cooked shredded chicken breasts (or leftover chicken)
garnishes: fresh parsley leaves, freshly cracked pepper
Bring rice, 4 cups chicken broth and 1 seasoning packet from rice mix to a boil in a dutch oven over medium-high heat. (Reserve remaining packet for another use.) Cover; reduce heat to low and simmer 20 minutes or until liquid is absorbed and rice is tender.
Meanwhile, melt 3 T. butter in a large skillet over medium heat, add mushrooms, onion, and celery and cook, stirring often, 10-12 minutes or until tender. Remove from the skillet into a bowl and set aside.
Melt 1/4 cup butter in the same skillet. Whisk in flour and cook, whisking constantly for 1 minute or until thickened and bubbly. Gradually whisk in remaining 6 cups broth and cook, stirring often for 8-10 minutes or until slightly thickened. Whisk in half- and -half and wine. Add all of this, along with the reserved mushroom mixture and the chicken to the rice in the dutch oven. Cook, stirring occasionally for 5-10 minutes or until heated through (Do not boil.) Garnish, if desired.
I am sharing this with:
Mix It Up Monday!
On the Menu Monday
Table Top Tuesday
Your Cozy Home Party
Wow Us Wednesday
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Link & Greet Party
Sunday Night Soup